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    You are in: Home / Mexican / Mexican Chex Mix Recipe
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    Mexican Chex Mix

    Average Rating:

    2 Total Reviews

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    • on November 18, 2007

      Nice recipe but needed lots of help. I know this was written verbatim off the Chex site but there are serious problems. First, not enough moisture. I suggest using two sticks of butter. Second, add the taco mix, a bit of Tabasco and the parmesan to the melted butter. Pour it over the mixture and toss to coat then bake it for an hour in a 300 degree oven stirring every so often. It comes out crispy not the soggy mess of the original recipe. Sorry.

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    • on May 10, 2005

      I really liked this, although I did change the recipe quite a bit, hence the 4 stars. I used 4 c chex, 2 c fritos, 2 c Cheese Nips, and 2 c pretzel twists. I then doubled the amount of butter, whisked in the seasoning (minus the cheese) and poured it over. I baked the mix for about 30 minutes in a 325 degree oven, and it was great!

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    Nutritional Facts for Mexican Chex Mix

    Serving Size: 1 (11 g)

    Servings Per Recipe: 52

    Amount Per Serving
    % Daily Value
    Calories 47.1
    Calories from Fat 15
    Total Fat 1.6 g
    Saturated Fat 0.5 g
    Cholesterol 0.9 mg
    Sodium 89.4 mg
    Total Carbohydrate 7.1 g
    Dietary Fiber 0.4 g
    Sugars 0.5 g
    Protein 1.1 g

    The following items or measurements are not included:

    corn chips


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